- Chicken:
- 2 pounds lean ground chicken
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1 (14 ounce) can diced tomatoes
- 1 green apple, diced
- 3 ounces green olives, sliced
- Sides:
- 2 cups cooked brown rice
- 2 avocados
- 3 tablespoons ranch dressing
- 1/2 cup tortilla chips, crushed
- Brown ground chicken, onion, garlic and spices in a skillet. Break up the meat so that it cooks evenly.
- Add tomatoes then mix in apples and olives.
- Put stove on low and let it simmer for about 15 minutes, allowing the flavors to fully marry. Insert a food thermometer into the meat mixture to read at least 165 degrees F.
- Serve over brown rice.
- Serve alongside reverse guacamole. Slice the avocados, coat them in ranch dressing or plain yogurt and roll them in smashed tortilla chips.
03/27/2018
recipepes.com
Picadillo-Style Chicken, recipe
PT15M
PT1H
5
455 calories
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